Real Recipes From Real Home Cooks ®

asian-style beef short ribs

Recipe by
Francine Lizotte
Surrey South, BC

Moist, tender and flavorful, these ribs slowly braised in a tasty sauce are absolutely awesome!

yield 6 servings
prep time 10 Min
cook time 2 Hr
method Bake

Ingredients For asian-style beef short ribs

  • 4 1/2 lb
    korean-style beef short ribs (about 10 to 12 ribs)
  • ground himalayan sea salt, to taste and divided
  • freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
  • 2 Tbsp
    canola oil, or as needed
  • 2 c
    yellow onions, diced
  • 4 lg
    cloves garlic, pressed
  • 2 Tbsp
    ginger, minced
  • 1/3 c
    shaoxing wine aka yellow wine
  • 4 c
    low-sodium beef broth, or as needed
  • 2/3 c
    brown sugar, tightly packed
  • 1/4 c
    sweet chili sauce
  • 1/4 c
    low-sodium soy sauce
  • 1/4 c
    hoisin sauce
  • 1 Tbsp
    sriracha sauce, or to taste
  • 1 lg
    stalk lemongrass, smashed
  • 2 Tbsp
    cornstarch (mixed with 3/4 cup cold water)
  • 2 lg
    chopped green onions, for garnish

How To Make asian-style beef short ribs

  • 1
    Generously season ribs on one side with salt and pepper; set aside.
  • 2
    In a Dutch oven over medium-high heat, add oil and when shimmering, working in batches, add seasoned short ribs seasoned side down; season the top generously with salt and pepper.
  • 3
    Cook until browned, about 2 minutes per side. Remove and set aside.
  • 4
    Preheat oven to 325ºF
  • 5
    Reduce heat to medium, add onion and sauté for 2 minutes, scraping the bottom of the pot to dislodge any brown bits.
  • 6
    Add garlic and ginger; sauté for 1 minute.
  • 7
    Pour in Shaoxing wine, stir well and if there’s still brown bits at the bottom of the pot, scape them off.
  • 8
    Add 2 cups of beef broth, brown sugar, sweet chili sauce, soy sauce, hoisin sauce, and sriracha. Quickly stir and add lemongrass.
  • 9
    Turn heat back to medium-high. When it gets there, return the ribs including any accumulated juices. Add 2 more cups beef broth.
  • 10
    When it starts boiling, cover and transfer to preheated oven and braise for 1 ½ to 2 hours.
  • 11
    Halfway through cooking, flip the top short ribs over and spoon some liquid on top; return for the remaining cooking time.
  • 12
    When ribs are fork-tender and the internal temperature reaches 170ºF, remove from the heat and transfer short ribs to a plate; set them aside.
  • 13
    Remove the lemongrass and discard it.
  • 14
    Turn the heat on medium-high and bring the mixture to a boil.
  • 15
    When it gets there, add cornstarch mixture and stir until the sauce thickens, about 45 to 60 seconds; taste and adjust if necessary.
  • 16
    Return the beef short ribs back to the Dutch oven including any accumulated juices, reduce the heat to medium-low, push them down into the sauce keep them warm until ready to serve.
  • 17
    To view this finger-licking good beef short ribs on YouTube, click on this link >>>